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Ingredients
Serves: 4

2 tablespoons of olive oil

1/2 teaspoon minced garlic

2 large leeks, sliced

salt and cracked black pepper, to taste

6 cups of chicken stock

1 zucchini, diced

1/2 cup diced celery

3 spring onions, sliced

2 cups diced cooked chicken

250g of rice noodles

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DirectionsPreparation:15min › Cook:20min › Ready in:35min

In a large saucepan add in the olive oil, minced garlic and sliced leeks and cook on a low heat for about 8-10 minutes until they are golden and caramelised. While they are cooking add in cracked pepper and salt. Tip- Stir the leeks so that they don't burn. (This is the step that really adds the flavour to the soup)

Add in the chicken stock, zucchini, celery, 2 of the sliced spring onions and simmer on a moderate heat until the zucchinis are tender.

Add in the chopped cooked chicken and boil for another 2 minutes

Add in the rice noodles and reduce the heat to low and simmer for 2 minutes until the noodles are soft. Sprinkle through the remaining spring onions and serve.